Lutyens Restaurant

In the shadow of St Bride's Church, this stylish outfit occupies an elegant Lutyens-designed building that was once home to Reuters and the Press Association. These days its coolly sophisticated interior - pastel tones, pale wood, white linen and towering floral displays - bears the Conran stamp, and the multi-faceted space encompasses a restaurant, all-day bar up front (serving breakfasts from 7.30am), raw bar (for oysters, tartares, carpaccios and céviche) and, in the basement, private dining rooms and a members' club. Chef Henrik Ritzen's cooking is rooted in classic French technique but with a suitably light and sophisticated modern touch. A simple and elegant starter of slow-cooked hen's egg with girolles and lardons shows the style, as does main-course monkfish, clams, samphire and broad beans - a winning dish full of fresh flavours, accurately cooked and stylishly presented. Dessert could be a classic lemon soufflé with the added bonus of some raspberry ripple ice cream and a raspberry Madeleine. Superb breads are freshly baked, and the wine list is an absolute corker.